Not only does this creamy Cilantro Red Potato Salad taste delicious on its own – but try it in a healthy wrap for breakfast lunch or a light dinner. Creamy cilantro, warm spices, bold flavors and crunchy veggies accent tender red potatoes. And this recipe is much healthier than you might think!
Healthy Potatoes. Potatoes may be mostly water and starch – but they are indeed complex carbohydrates filled with fiber and potatoes (skin-on) are infused with nutrients. Iron, potassium, copper plus vitamins C, B6 and A – just to name a few.
I guess sweet potatoes aren’t the only “good potato” to serve your family. White potatoes usually get a bad reputation based on the fact that most people eat them peeled and deep fried. Most of the nutrients are in those potato skins – and adding gobs of oil certainly packs on the calories for potatoes. This lightly creamy salad is dairy-free/vegan and a bit healthier than a traditional creamy recipe.
Plus, potato salad is incredibly easy. And potatoes, especially when bought in bulk, are wonderfully inexpensive.
Creamy Cilantro Red Potato Salad
1 lb mini red potatoes, halved/quartered
1 Tbsp garlic powder
2-3 Tbsp apple cider vinegar
4 Tbsp vegan mayo
2 Tbsp olive oil
3 Tbsp spicy/Dijon mustard
3/4 cup red onion
1 small green bell pepper, diced
2 cups fresh cilantro, chopped (stems and fronds)
1/4 tsp cayenne
fresh black pepper and sea salt to taste
garnish: fresh pepper, a drizzle of good olive oil
for extra crunch: 1 cup celery diced
cheezy flavor: 1/3 cup nutritional yeast
For wrap: use XL whole wheat wrap – I also added in a few baked tofu cubes marinated in coconut milk and spices.
1. Prep all your ingredients. Scrub your potatoes well. Halve and quarter them. Smaller potato bits will cook faster.
2. Bring salted water to a boil and drop your potatoes. Cook until tender – do not over cook or you will end up with more of a “mashed” potato salad. I like to rinse my cooked potatoes in ice water to halt cooking.
3. There are two options now. You can chill your cooked potatoes first – then fold your ingredients directly into the potatoes and serve or chill. This prevents the vegan mayo and other creamy ingredients from ‘melting’ into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes – and then chill until ready to serve. Doing this will allow the flavors to marinade nicely – but it may also wilt the “thickness” of your creamy potato salad sauce. The last option is to fold all the ingredients into the potatoes and serve warm. This is also delicious!
4. Chill your salad until ready to be served – or serve warm. Garnish with fresh black pepper over top.
Also try my Creamy Dill Potato Salad Recipe
Satisfy your tastebuds with more of Babble’s Summer Vegetable Recipes!